Community Supported Agriculture (CSA) is a model of food production and distribution that connects consumers directly with local farmers. The CSA model is based on the principle of community members supporting a local farm by buying a share of the farm's production in advance, before the growing season begins. This allows farmers to have a guaranteed market for their products, and consumers to have a direct source of fresh, locally grown produce.
Posted on January 20, 2023
Michael Smith
Read more
Egg prices have been fluctuating over the past few years, and there are several reasons why eggs may currently be considered expensive. One of the main reasons is a shortage of egg-laying hens due to the avian influenza outbreak in the United States. This outbreak, which began in 2014, led to the culling of millions of hens and caused a significant reduction in the number of hens available to lay eggs. This shortage led to an increase in egg prices as supply could not meet the demand.
Posted on January 12, 2023
Michael Smith
Read more
It is finally here. After a few years of R&D and a stops at several of the top BBQ spots in our great nation, we have arrived at two rubs that will make your beef and pork (and chicken and lamb too) sing.
Posted on December 15, 2022
Michael Smith
Read more
One of the recent projects we put together was working through a barn quilt maker in the Midwest to turn our little farm logo into a barn quilt. When I pitched it to my wife, she was a smidge skeptical as it isn't all that popular in our area...or so we thought.
Posted on November 30, 2022
Michael Smith
Read more
Bread. It deserves so much more than I can give it here in this paltry blog post. There are religious, cultural, and now dietary rants centered around this mythical mix of flour, water, and yeast, (and maybe another ingredient or two...salt? honey?).
Posted on October 21, 2022
Michael Smith
Read more
You could probably call chimichurri is the Argentine "salsa." Put this herbaceousness on literally everything, especially beef and grilled vegetables except maybe ice cream.
Posted on October 14, 2022
Michael Smith
Read more
One of the great projects we tackled this summer was building out a meat processing room. Having a dedicated space to cool, cure, hang, and process the beef, pork and chicken that we raised and butchered on the farm grew from "great idea" to almost a necessity.
Posted on September 30, 2022
Michael Smith
Read more
Angus beef can trace their lineage to the mid 1800s from a Scottish breed of cattle, called the Aberdeen Angus. Angus were bred to be robust and sturdy so they could thrive in the cold Scottish winters.
Posted on September 16, 2022
Michael Smith
Read more
One of the great stories in all distillation history is when apples are fermented into cider and then distilled into whiskey (or bandy). Simple, delicious and intensely North American (if that matters). This favorite takes Applejack Whiskey, add our
Posted on September 12, 2022
Michael Smith
Read more
